First Lessons in Dairying; a Handbook Setting Forth the Underlying Principles of Dairying for the Student Beginner in the Laboratory And On the Farm
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In our eReader you can find the full English version of the book. Read First Lessons in Dairying; a Handbook Setting Forth the Underlying Principles of Dairying for the Student Beginner in the Laboratory And On the Farm Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book First Lessons in Dairying; a Handbook Setting Forth the Underlying Principles of Dairying for the Student Beginner in the Laboratory And On the Farm
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Standardization. — The standardizing of milk or cream means making it contain a definite per cent, of fat. This may be done by adding cream or rich milk to that which is low in its fat content, or MARKETING MILK 59 THE RELATIVE AMOUNT OF CREAM ON MILK STANDARDIZED TO CONTAIN DEFINITE PER CENTS. OF FAT diluting that which is high with skim milk or cream and milk having lower per cent, of fat. Michels gives the following: FORMULAS FOR STANDARDIZING MILK AND CREAM Problem i. — A producer contracts... to deliver 450 pounds of milk testing 4.0 per cent. fat. His milk as it comes from the herd tests 4.3 per cent. How many pounds skim milk must he add to this to re- duce it to 4.0 per cent.?
Formula: X=(^dJLE\—A, i in which X = number pounds skim milk to be added.
A = number pounds original milk.
B = test of original milk.
C = test desired.
6o FIRST LESSONS IN DAIRYING Substituting, we get : X = {^^^) - 450 = 33.75 pounds.
Problem 2. — Suppose that the 450 pounds of milk tested 4.0 per cent, and it is desired to raise it to 4.5 per cent, by extracting skim milk; the amount of skim milk to be extracted is determined from the following formula : in which X equals number of pounds of skim milk to be extracted, and A, B, and C are the same as in the preceding formula.
What to read after First Lessons in Dairying; a Handbook Setting Forth the Underlying Principles of Dairying for the Student Beginner in the Laboratory And On the Farm?
You can find similar books in the "Read Also" column, or choose other free books by Hubert Everett Van Norman to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Standardization. — The standardizing of milk or cream means making it contain a definite per cent, of fat. This may be done by adding cream or rich milk to that which is low in its fat content, or MARKETING MILK 59 THE RELATIVE AMOUNT OF CREAM ON MILK STANDARDIZED TO CONTAIN DEFINITE PER CENTS. OF FAT diluting that which is high with skim milk or cream and milk having lower per cent, of fat. Michels gives the following: FORMULAS FOR STANDARDIZING MILK AND CREAM Problem i. — A producer contracts... to deliver 450 pounds of milk testing 4.0 per cent. fat. His milk as it comes from the herd tests 4.3 per cent. How many pounds skim milk must he add to this to re- duce it to 4.0 per cent.?
Formula: X=(^dJLE\—A, i in which X = number pounds skim milk to be added.
A = number pounds original milk.
B = test of original milk.
C = test desired.
6o FIRST LESSONS IN DAIRYING Substituting, we get : X = {^^^) - 450 = 33.75 pounds.
Problem 2. — Suppose that the 450 pounds of milk tested 4.0 per cent, and it is desired to raise it to 4.5 per cent, by extracting skim milk; the amount of skim milk to be extracted is determined from the following formula : in which X equals number of pounds of skim milk to be extracted, and A, B, and C are the same as in the preceding formula.
What to read after First Lessons in Dairying; a Handbook Setting Forth the Underlying Principles of Dairying for the Student Beginner in the Laboratory And On the Farm?
You can find similar books in the "Read Also" column, or choose other free books by Hubert Everett Van Norman to read onlineMoreLess
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